Q: Can I substitute another vegetable for eggplant in this recipe?
A: Yes, you can substitute with similar vegetables like zucchini or bell peppers.
Q: What if I don’t have the specific brand of chicken sauce mentioned in the recipe?
A: You can use any brand of chicken sauce or chicken stock as an alternative.
Q: Is it necessary to marinate the eggplant with salt?
A: Marinating eggplant with salt helps to draw out moisture, reducing bitterness and improving texture, but you can skip this step if short on time.
Home-Style Three Fresh Ingredients with Chicken Sauce Recipe
Notes
Ingredients:
- 1 large potato
- 1 eggplant
- 1 green bell pepper
- 1 green onion
- 2 cloves of garlic
- Appropriate amount of chicken sauce (e.g., Tai Tai Le brand)
- 1 tablespoon oyster sauce
- ½ tablespoon sugar
- A dash of dark soy sauce
- Appropriate amount of cornstarch
- 1 tablespoon salt
- A pinch of chicken seasoning (e.g., Tai Tai Le brand)
- Peel and wash the potato, cut it into chunks, and mix with cornstarch.
- Wash and dice the eggplant, mix with 1 tablespoon of salt, and marinate for 10 minutes.
- Boil the potato chunks in water for 1 minute, then drain.
- Wash and cut the green bell pepper into chunks.
- Finely chop the garlic and green onion.
- In a bowl, mix the chicken sauce, oyster sauce, sugar, dark soy sauce, cornstarch, and a pinch of chicken seasoning with some water to prepare the sauce.
- Drain the marinated eggplant.
- Fry the potatoes in oil until golden and crispy, then set aside.
- Stir-fry the eggplant until soft and slightly charred, then set aside.
- Sauté the green onion, garlic, and green bell pepper until slightly cooked.
- Add the fried potatoes and eggplant back to the pan and mix well.
- Pour in the prepared sauce and stir-fry until everything is evenly coated and flavorful.
- Serve hot as a delicious side dish.
- High in dietary fiber from vegetables
- Contains essential vitamins and minerals
- Moderate in calories, depending on the amount of oil used
- Can be adjusted for lower sodium content
